Stuff you might find useful

Slow cooking – hints and tips

You can slow cook all sorts apart from meat and poultry – soups, veggies, desserts, the world is your lobster!

I have three slow cookers in various sizes and use them for meat and poultry.

I've used slow cookers for years and still apply the same principles as I've always done (which does not include the whole chicken recipe – rules are meant to be broken!). I seal my meat/poultry before it goes into the slow cooker and although these days you can buy slow cookers that are suitable for hob to hotplate I use a frying pan to seal – I know it creates washing up but the method in my madness is that I can set aside the protein and then use the juices in the pan, adding stock and whatever else I feel like, de-glazing and getting the best flavour possible. I can see what I'm doing too.

Don't overfill the cooker with liquid – as a guide half to two thirds maximum

Thickening. I'm not a lover of coating meat in flour and then sealing it. As far as I'm concerned you're slow cooking the coating and not the meat. I prefer to thicken with a teaspoon or two of slaked cornflour at the end of the cooking time.

If you're thinking of investing in a slow cooker you might be tempted to buy a small version. It's my experience that you'll regret it – if you are cooking for yourself but feed family and friends too it's the perfect vehicle for saving you time, effort and of course dosh.

I find that stainless steel and a separate hotplate is most practical for me. I can decant from the slow cooker to freeze but leave enough for a meal and then transfer the cooker to my hob to re-heat later.

There are lots to choose from so take your time!

P.s. If you're new to this slow cooking malarkey invest in a slow cooking recipe book too. There are some excellent ones out there – Lakeland publish at least two.

Here's my slow cooker :